Chef Maurice Khoon Meng Toh, Cheong Fatt Tze Restaurant

on July 4, 2015

Words: Caning Jaramillo Photos: Monica Tindall

Having spent a peaceful first night at the stunning UNESCO award winning property, The Blue Mansion, I awoke refreshed and ravenous. I’d been blissfully dreaming all night of the delicious meal we had just indulged in at the Cheong Fatt Tze Restaurant, and was now eager to learn from the master himself, Chef Maurice, how to replicate some of the recipes from his kitchen in my own home.

Chef Maurice Khoon Meng Toh

Chef Maurice is originally from Singapore and boasts more than 25 years experience in the business of preparing classic and modern Chinese cuisine. His career has taken him around the world in both 5 star hotels and independent properties to paradisiacal locations such as the Maldives and Philippines. Recently joining the Samadhi Group, he helms the kitchens at the exquisite Blue Mansion boutique heritage hotel, and we’re lucky enough to catch him in a spare moment to share with us some of the secrets behind his mouth-watering dishes.Here’s the low down on how to make:

Wok-Fried Golden King Prawns with Mango Cream

Ingredients:

Wheat Flour 20 grams

Rice Flour 20 grams

Corn Starch 20 grams

Custard Powder 5 grams

Baking Powder 1 gram

(Mix all the dry ingredients together)

King Prawns

Sesame Oil

Salt and Pepper

(Dip the prawns in the oil and seasonings)

For the Sauce

Mayonnaise 40 grams

Sweet Condensed Milk 5 grams

Evaporated Milk 5 grams

Mango 50 grams

(Mix altogether)

Ingredients

Preparation:

This is a simple five step dish. First you dip the seasoned king prawns into the bowl of combined flours until they are completed covered. Then you place them in a bowl while waiting for the wok filled with canola oil to heat up to 80 degree celsius. Third, you proceed to fried the prawns quickly, but stir them slowly, until you see their skin crispy and light brown. Once this step is done, you remove them to an empty plate, and add the mango cream sauce. Finally, you garnish and decor the king prawns, using lovely edible flower and natural mango. The result are mind blowing! YUMMMMM!

Coating the prawns

Coating the prawns with the flour mix

Setting up the wok and waiting for the canola oil to reach 80 degree celsius to deep fry the prawns

Adding the mayonnaise to the crustaceans

Garnishing the prawns with mango and edible flowers

The outcome: gorgeous golden king prawns with mango cream waiting to be devoured!

5 Comments

Now that sure looks good! Love all the blue & whites used – the fish one is very common though, we can get those here…but I hear there are imitations. Have to look at the bottom – if it is microwave safe, it's genuine. The imitations do not have that.

Yes Margaret.I doubt if Uluru serves up that epicurean feast at the local!Maybe at that rather expensive resort – "Sails in the Desert" andby God the prices there would "knock you for six" – ha ha.Cheers ColinPS: Trust the sunset is a bottler.